Serves 4

1 1/2 lbs. skinless, boneless black cod, or other firm fleshed fresh fish, cut in 4 portions

3 Tbsp. olive oil

salt and freshly ground black pepper

1 small yellow onion, peeled and sliced thinly

2 cloves garlic, peeled and minced

2-3 jalepenos, stemmed and sliced in 1/4" disks

1 limes cut in 1/8ths

1 tomato, cored and seeded, cut in strips

1/2 cup Spanish green olives, sliced

1/2 bunch. fresh oregano leaves, washed and roughly chopped

1/2 cup white wine

3/4 cup reduced fish stock or clam juice

1. Heat one very large or two medium sized sauté pans over medium high heat for a minute, then add butter and melt.

2. When sizzling add fish filets seasoned with salt and pepper, flesh side down and turn the heat to very high. Sear the filets until golden brown and flip to sear in the other side.

3. Remove filets from pan and reserve on a rack over a plate to catch juices.

4. Return the pan (or pans) to the heat, add onions and cook, stirring often over high heat for 2-3 minutes.

5. Add the garlic, jalepeno slices, lime wedges, tomatoes, oregano and olives and sauté briskly 1 minute more.

6. Add white wine and reduce to half. Add fish stock and bring to a boil, reduce to a simmer and return fish filets along with the juices to pan to finish cooking, covered, about 1-3 minutes depending upon the thickness of filets.

7. Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop.